Pumpkin Shells Can Hold Soup And Cider!
Dinner in a Pumpkin
1 small to medium pumpkin
Permanent markers or acrylic paints
2 pounds extra-lean ground beef
1 onion, chopped
2 Tablespoons soy sauce
2 Tablespoons brown sugar
1 (4 ounce) can sliced mushrooms, drained
1 (10 3/4 ounce ) can cream of chicken soup
1 1/2 cups cooked rice
1 (8 ounce) can water chestnuts, drained and sliced
Cut the top off the pumpkin and thoroughly clean out the seeds and pulp. Paint a face on the front of the pumpkin with permanent marker or acrylic paint.
In a large skillet, brown the meat in oil and drain off the grease. Add onions and saut? until golden. Add soy sauce, brown sugar, mushrooms and soup. Simmer for 10 minutes, stirring occasionally. Add the rice and water chestnuts. Spoon the mixture into the cleaned pumpkin shell. If you want to eat the pumpkin as a side dish, bake the stuffed pumpkin at 350 degrees F for 1 to 1-1/2 hours, until the pumpkin is tender. Serves 6.
Soup in a Half-Pumpkin
Thoroughly clean the inside of the pumpkin. Cut off the top of the pumpkin, making sure to leave a bowl deep enough for a batch of soup. You can either line the inside of the pumpkin with plastic wrap or serve the soup directly from the pumpkin and add a little spice to the meal. Anyone will love eating out of a decorated pumpkin! Imagine the fun you can have painting the pumpkin, cleaning out the pumpkin and then eating from the pumpkin!
Cider in a Pumpkin
Thoroughly clean the inside of the pumpkin, making sure you remove all the fibrous strings. Paint a Jack-o'-Lantern face with acrylic paints. Refrigerate the empty pumpkin until serving time. Pour cider into the cold pumpkin. Add dry ice for carbonation, but be sure to allow the dry ice to finish bubbling before you serve the punch.